Torta al Testo

This flat griddle bread is probably one of the most popular breads found across Umbria, and is used to wrap around bitter greens for sandwiches, offered with plates of cured meats and cheeses, or served with stews or braised meats to sop up the delicious pan juices. This bread is sometimes called torta sul testo, or panaro depending on where you encounter it in Umbria, but it basically prepared in the same manner. On our recent trip to Umbria, we found this bread everywhere, from roadside stands where it was served in sandwiches even to upscale restaurants accompanying roasted and braised meats. This bread is made without yeast, and only a small amount of baking soda is used for leavening although at one time it was made simply with flour and water. Although usually cooked on the stovetop in an earthenware pan or cast iron griddle, I used a nonstick skillet with good results. This bread does not really store well though, and is best eaten shortly after it is prepared.

Buon Appetito!
Deborah Mele 2011

Torta al Testo

Yield:Makes 6 Flatbreads

Prep Time:30 mins

Cook Time:15 mins

A traditional Umbrian flatbread that is stuffed with sauteed greens, cured meats, and cheeses.